Combine all three dals, wash under running cold water till water runs clear. Or rinse 2-3 times till water is not cloudy anymore.

Soak in enough water for 15 minutes then discard the water.

Heat 1 tablespoon of oil in a pressure cooker on medium heat. Once hot add chopped onions, sprinkle a little salt and saute till onions become soft and translucent.

Then add ginger garlic paste and green chilies, cook for a minute.

Then mix in tomatoes and cook tomatoes become soft and mushy.

Add remaining salt, turmeric powder, red chili powder, and garam masala. Mix and cook for a minute.

Add washed dal and 1 ½ cups of water.

Cover the cooker with lid, put the weight on and cook for 5-6 whistles on medium heat.

Let the pressure go down by itself and then open the lid.

Using spatula slightly mash and stir the dal. Add another ½ cup of water and simmer for 3-4 minutes.

Place that hot charcoal in the small steel katori or bowl. Place that katori in the center on the dal.

Add ¼ teaspoon of garlic paste on hot charcoal.

And drizzle ¼ teaspoon of ghee. As soon as ghee heats, the smoke will come out. Immediately cover with the lid to trap all the smoke

Keep it covered for 2-3 minutes and let the flavor get infused.

Once done, remove the katori with the help of tongs.

Once hot add cumin seeds and let them sizzle.

Then add smashed garlic cloves and dry red chilies. Saute for a minute.

Now add hing and turn off the stove.

Add this tempering to the dal and cover with the lid right away to trap the flavor and aroma.

Wash toor dal under running cold water till water runs clear. Soak in enough water for 15-20 minutes, then drain the soaking water. Soaking step is optional.

Take dal in the inner pot of instant pot. Add turmeric powder, red chili powder, salt, ginger-garlic paste, green chilies, onions, and tomato.

Add water and stir. (NOTE: to cook jeera rice and dal tadka together, see this instant pot jeera rice recipe with PIP method).

Cover with the lid, keep the valve to sealing. Cook on manual (high pressurfor 4-5 minutes. Let NPR (natural pressure releasor do QPR (quick pressure releasafter 10 minutes.

Then turn on the saute mode and simmer for 3-4 minutes. Add garam masala, kasoori methi and chopped cilantro.

Add freshly squeezed lemon juice.

Mix well. You can do the dhungar method to make the smokey dal tadka as shown above.

Also, make tempering as shown in the above method.